Arun Kumar Email & Phone Number

Job Profile- Assistant manager.making operation profitable and providing safe environment and maintaining food safety.offload the delivery taking temp maintaining the QSC&V throughout the shift.Managers visible on floor activity managing on floor operations by observing service and production barriers. Danger zone and crew positions.Pre-shift Checklist is used.Assistant manager is shift certified.Crew are positioned according to the positioning guide and stay in position.shift targets information are communicated to all employees.Crew recognise and rewarded for meeting shift targets or excellent performance.Assistant manager interacts with guest follow guest recovery process when necessary and role model hospitality.Travel oath is conducted by manager every half hour and priorities are set and action taken.- Check the quality of raw and cooked food to ensure that standards and specifications are met.- Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.- Prepare, maintain inventory, and production records.- Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.- Monitor employee and patron activities to ensure restaurant standards and policies are obeyed.- Investigate and resolve complaints regarding food quality, service, or accommodations.- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.- Maintain food and equipment inventories, and keep inventory records.- Schedule staff hours and assign duties.- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.- Review work procedures and operational problems to determine ways to improve service, performance, or safety.- Estimate food, packaging, preparation, and beverages to anticipate amounts to be requisitioned.- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.

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  Delhi University

  Commerce